Sunday, May 2, 2010

Simple Tostadas

The San Francisco Chronicle's Food & Wine section today focused on Cinco de Mayo with tequila tastings, a margarita recipe and a tostada recipe. The tostadas looked so good I decided to not wait until May 5th and made them tonight. Even Abigail liked the chicken. Start marinating the chicken first, then start the onions.

Dos de Mayo Tostadas my way:

Chicken Marinade
2 dried arbol chili pods
2 chipotle chiles en adobe
1 tablespoon adobo sauce
3 garlic cloves, cut in half and sprouts removed
1 teaspoon dried oregano
1 teaspoon cumin seed
3 tablespoons apple cider vinegar
1 1/4 lb. boneless, skinless chicken breasts, pounded to an even thickness
kosher salt

Pink Onions
1/2 red onion, thinly sliced
1/2 cup white wine vinegar
2 tablespoons rice vinegar
1 teaspoon kosher salt
1/2 tablespoon sugar

1/2 head of romaine lettuce hearts, thinly sliced
~ 1 1/2 cups shredded cabbage mix
1/3 cup cilantro, finely chopped
1 cup tomatoes, chopped
1 avocado, diced
2 teaspoons olive oil

6 hand made style white corn tortillas
~ 2 teaspoons canola oil

1/2 cup crumbled Cotija cheese

hot sauce or salsa, optional

Preheat oven to 450 degrees. If you have a double oven preheat the other oven to 200 degrees.

Toast the dried chilis in a small skillet for about 2 minutes. Turn frequently and do not burn. Remove and take off stem and remove seeds. Bring 1/2 water to boil and pour over chilis. Let steep for 15 minutes to soften. Add chilis with water, chipotle chilis, adobo sauce, garlic, oregano, cumin seed, apple cider vinegar and salt to food processor. Blend until combined and almost smooth. Pour marinade over chicken in a shallow dish, cover and refrigerate for at least 1 hour.

Combine vinegars in microwavable bowl and heat in microwave for 45 seconds. Add sugar and salt and stir to combine. Pour over onion slices , cover and refrigerate.

Combine lettuce, cabbage, cilantro, tomatoes, avocado and olive oil in large bowl.

Place tortillas on cookie sheet. Bake in 200 degree oven for 30 minutes. After 30 minutes turn oven up to 350 degrees and using your fingers rub canola oil on both sides of the tortillas. Bake another 10 minutes until they begin to color and crisp.

Drain chicken breasts of marinade and cook on rimmed jelly roll pan for approximately 8 minutes. Turn over and cook another 7-8 minutes. Let cool slightly and slice into thin strips.

Add onions and marinade liquid to topping mixture. Stir to combine.

Put chicken strips on tortillas, top with topping mixture and sprinkle with crumbled cheese.

I also cooked farro for tomorrow night. More about that tomorrow after I swim.

Mike and I enjoyed a Chardonnay with the tostadas. It was a good match.


1 comment:

  1. That all sounds delicious-I can't wait for Cinco de Mayo and all that we're allowed to eat and drink on that day :) Thanks Sebia!